Lehsun ki chutney or garlic dip is immortal love since my college days where I ate this chutney in my friends lunchbox.Tasted various versions of this heavenly dip throughout my student life and now it is a must have in my fridge.
This dip is used making basic ingredients available at home everytime and is least time consuming.If not in a mood to have anything or fed up of cooking sabzi everyday,this is best option to have with roti,paratha,rice or bhakri.
This chutney is spicy HOT!radiant red in colour and I enjoy it this way.The chilli can be added in less amount if not fond of eating spicy food.
Ingredients
1 cup garlic cloves
2 teaspoon whole coriander seeds,split
3 teaspoon red chilli powder or whole red chilli paste ground using mortar pestle
2 teaspoon curd
Water
Salt,to taste
1/2 teaspoon cumin seeds
Steps to follow
1.Coarsely grind the garlic cloves using mortar pestle.Keep aside.
2.Heat oil in a pan,add cumin seeds and split whole coriander seeds.
3.Next add the garlic paste and give it a good mix
Fara comes from various parts our country but I came to know about this drooling dish through my husband who hails from Uttar Pradesh.Quite famous this dish is served on special auspicious occasions.
Faras are cooked in steamer or simple boiling water and method does not require cooking with oil therefore it avoids producing unwanted fats.The resulting dish is very light, healthier and gentle on the palate.
My mother in law was expert in making this dish,though my husband explained the method of making it when I got my feet wet .Wasn’t a failed attempt when experimented first time.It came up with something heavenly which I never tasted in before,but now an obsessive admirer of this dish.
2.Wash and rinse the soaked dal and transfer to a grinding jar.Add green chilli,Garlic,Ginger, Asafoetida,Garam masala,salt, Turmeric and Red chilli Powder.
3.Grind the mix without adding water,use a spoon occasionally and make it a fine paste.Add coriander.
4.Now prepare the dough by adding water and salt. Make thick puri out of the dough and add the dal paste on one side of the puri and cover with the other side.
5.Cook the fara in a steamer or simple boiling water.I used boiling water by adding some salt and oil so that the faras don’t stick with each other.Faras start floating on water surface once they are cooked.
6.Take the cooked faras out by draining the water and let them cool.
7.Faras can be consumed at this stage also with aloo ki sabzi and the other way out is cutting them in pieces and Tempering the faras.I ate them just after cooling them and serving with tangy spicy aloo ki sabzi.
Palak paneer is all time darling dish for Indian vegans whether at home or at any restaurant.Palak paneer has maintained its rank in Indian Dhabas too.Dhaba walas have their smoky skills ,dhaba-style cooking practice using more oil, fresh ingredients and the art of slow cooking for hours.
Palak paneer is served hot with a side such as roti, naan, paranthas, makki di roti, or boiled rice. It can also be served with onions on the side for a more traditional approach.
From cartoons like Popeye- The Sailor Man to health shows to medical journals, time and again this miraculous leafy green veggie has been highlighted for its amazing health benefits.Spinach, synonym for iron source,rich in vitamin A,C,K , Magnesium and manganese.
Palak is rich in folic acid,iron and fiber.Paneer is rich in protein, calcium and energy,so whether you like it soft or perky,palak paneer is a must have.
This palak paneer recipe is simple and takes least time to cook.Combined with whole spices with hint of ginger garlic,this palak paneer not only packs a nutritional punch but also enhances your taste buds with its unique taste and flavour.
1.To a kadhai of boiling water, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted.
2. Take them out and put them in ice cold water. This helps the leaves in retaining their green color.
3. To a blender, add the blanched spinach.Grind it to a smooth paste.
4. Add tomatoes blend it to puree.Next add cloves of garlic, ginger and green chili to the blender.Grind to a smooth paste and set aside.
5. Heat a pan on medium heat. Once hot, add the oil and whole spices.
6.Then add ginger,chilli garlic paste. Sauté for few minutes until it starts changing color.
7. Add coriander powder, turmeric,red chilli powder and garam masala.Let the masala cook.
8. Add tomato puree and cook until oil seperates.
9. Add in the prepared spinach puree and mix. Also add around 1/2 cup water at the point. Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.
10. Then add the heavy cream and mix. Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice and kasuri methi and mix. Serve palak paneer hot with naan or roti or rice.
Hare chana or matar ka nimona is an old school dish in UP and is served with rice or roti in chilling winters which uses no oil or less oil, extremely beneficial as winter diet.
Chilly winter weather affects more than just your wardrobe and heating bill.winterising your diet can be healthy and tasty if you include cold weather food in your diet.Hare chane is one of them.
Hara chana is less talked about, underrated and desi favourite and is cooked in vegetarian curries and in hara chana pulav also.In some places of Rajasthan it is also known as choliya,lilve,boote and many more.It is known as garbanzo beans.
If you haven’t sampled this nutritious and delicious winter vegetable, then a trip to your local grocers will allow you to acquaint yourselves with the tiny green chickpeas that are often sold along with the branches that they grow on. They are plucked from the branches and then their soft and fuzzy outer covering is removed to reveal the tiny young chana, which can even be enjoyed raw.
I remember…oooo… nostalgic!when I was in my early 10’s my parents sowed grams in soil before the commencement of winters around navratri.The fruit got ready within 2 months of seeds sowed.I spent my Sundays plucking those branches and chewing these soft hara chana for hours.My mother cooked hara chana by first coarsely grinding the chana using silbatta(motar pestle) and adding curd or Buttermilk to the curry.She served this traditional curry with makke ki roti and rice.
There are a number of different ways of consuming hara chana during winters. You can mash the tender chickpeas and add them to your parathas, or use them in salads as well as in rice and meat dishes. Make sure you add this wonderful vegetable to your winter diet before it goes out of season!
Highlights
Rich in protein
Rich in vitamin A,B9(folate) and C
Can be cooked or even eaten raw
Desi indian food and enjoyed in winters for a very short period of time.
This recipe is for NIMONA,which I got to know about an year ago when I got married and as a new dulhan I wasn’t allowed to cook and was served tasty UP traditional food in my room itself.Hehe..sounds crazy but yes I am blessed with such in laws.The nimona that I had was made using fresh green peas,a soupy curry which was served with steamed rice and hot rotis.I learnt this recipe from my sister in law and it worked well as now I personally am fond of this curry and cook whenever find fresh peas or chana as soon as winters hit.
This recipe uses minimum spices and is very healthy,free from any preservatives,tender lush green chana,potatoes and tomatoes.Traditionally in UP villages, the green seeds of coriander are used to make Nimona. They are ground to a paste and added in the curry.Urad dal badi is the key spice ingredient used in nimona but in my recipe I skipped it as it was not available at that moment when I got these fresh chana.It is fried before adding to the curry.
Hare Chane ka Nimona,This recipe is known as Godila in Bihar and Nimona in UP. The gravy, carries fresh green peas, onions, tomatoes, Badi, cauliflowers and spices, method of preparations varies from person to person.
Ingredients
300 gm hara chana
2 tomatoes medium sized
3 potatoes medium sized
8-10 green chillies(I have not added urad bari in this recipe)
1.5 inch ginger
Handful of green coriander
6-8 cloves garlic
Pinch of asafoetida
2 tsp garam masala
1 tsp cumin seeds
2 whole red chilli
Follow simple steps:
1. Peel green chana and wash with water.
2. Grind green chana in a grinder and keep some full green chana aside.
3. Heat a kadhai,add mustard oil and then the green chana paste.let it cook until the chana gets separated.
4. Take out the cooked chana and add oil again in the same kadahi.Add mustard oil,cumin seeds,whole red chilli and let cumin seeds splutter.
5. Add the sliced potatoes to kadhai and let them Cook to red brown.
6. Make a fine paste of green chilli,garlic,ginger and coriander in a grinder.Add this green paste to kadhai and let the give it a good mix until the masala cooks.
7. Add the leftover whole green chana which was not grinded with the chana lot.Add garam masala at this stage.
8. Add sliced tomatoes to the kadhai and cook until they are mushy.
9. Next add the green chana paste and mix it thoroughly.Add enough water so there is gravy to have with rice.
10. Add garam masala and the nimona is ready to serve with roti or rice.
Points to remember
Urad bari is added to nimona after frying in oil
If not using diced potatoes,use boiled ones to avoid much oil in the dish
Green peas can be used insted of green chana.
If serving with rice,the curry should be watery or running consistency.
I tried using frozen peas also but the taste and flavour was different then.
Try this amazing desi curry at home, enjoy winters!
Dahi fry or vagharela Dahi or dahi tikhari is a great substitute for any sabzi or vegetable.It is spicy,sour and tangy in taste and can be eaten with Bhakri,rice or hot puris.The dish is a staple of traditional cuisine, with the untempered version present at the end of almost every Kathiyawadi meal.
In some areas, curd fry is served in a unique style where cold curd is mixed cumin coriander powder , salted and then tempered with mustard seeds, curry leaves, dry chilies and garlic. It is also said to aid digestion, as well as to balance the effects of the warm climate.
If you are bored with eating roti sabzi then try this vagharela dahi recipe. Vagharela dahi can be cooked easily at home. It’s simple and instant made recipe.
“when in doubt,make dahi fry”.
This dish reminds me of Gujarati dhabas when I was in Gujarat.They served vagharela Dahi as their ‘evening special’with rotla .The aromatic tempering of garlic, mustard seeds, cumin seeds and curry leaves adds an amazing flavor to dahi which enhances the taste and mouth starts watering as soon as the dish is served.
Ingredients for Vagharela Dahi
250 gm curd (homemade)
2-3 tbsp cumin coriander powder
salt to taste
1tsp cumin seeds
2 tsp oil (for tempering)
2 whole red chilli
1/2 tsp mustard seeds
2 tbsp chopped garlic
1 cup chopped green coriander
1 tsp red chilli powder
5-6 curry leaves
Pinch of asafoetida
Follow simple steps
1. Take fresh curd in a bowl,add salt,cumin coriander powder and chopped cilantro. Give it a good mix and keep aside.
2. Heat oil in a pan.Add cumin seeds, mustard seeds and whole red chilli.Let them splutter.
3. Add curry leaves, asafoetida, chopped garlic and cook until garlic turns golden brown.
4. Add Kashmiri Lal mirch powder to the tempering and transfer this tempering to the curd bowl.
5. Mix it property and garnish with chopped cilantro
Hari mirchi thecha is a spicy condiment of Indian origin, basically Maharastra, Rajasthan and Madhya Pradesh.It is served with Bhakri and paratha in winters and monsoon.It is a side dish and is consumed when the main course is lacking flavours.Thecha has many variants but key ingredients are chillis and garlic.It can be stored in air tight container and refrigerating for 10-15 days.
I came to know about this spicy relish when I was invited for dinner by a Maharashtrian family and was served thecha as a chutney with makke ki roti and aloo tamatar ki sabzi.It was so palatable ,tangy and peppery,that I couldn’t resist asking for the recipe and that’s how I got acquainted with this delight.Chili is the essence of my cooking.I do have my personal conception, if it’s not spicy, it doesn’t really have flavor.
Green chillis are full of antioxidants, which are excellent for your health and skin. Chillis also help in boosting metabolism helping you lose weight.Green chilli is loaded with a number of vitamins, minerals and nutrients, which are responsible for its antioxidant actions and contribute to its health benefits.
Benefits include:Green chillis for weight loss Green chilly for better digestion Green chillies reduce the risk of gastric cancer Green chilli for diabetes prevention Green chilli for the heart Green chilli for pain control Green chilli for the skin Other uses and benefits of green chilli Green chillis for weight
Eating green chillis is a dubious affair. If exceeding the recommended dosage, side effects are bound to occur. These include:
Thecha can be made by grinding into a grinder and more patiently is done on a mortar pestle.The coarse chilli garlic and peanuts tastes much better than that prepared in a mixer grinder.
Ingredients
3 tablespoon raw peanuts (moongphalli) – with or without skin
1 cup roughly chopped green chilli(can be adjusted accordingly to spiciness of chillis)
8-10 cloves of garlic
1 tsp cumin seeds
2 tsp mustard oil
Salt to taste
Simple steps to follow
1. First step is to wash green chilli and roughly chop them.
2. Heat a pan,add peanuts and dry roast on medium flame stirring continuously. Remove from the pan and let the peanuts cool.Deskin the peanuts for better taste.
3. Heat oil in a pan and add cumin seeds.
4. Add garlic cloves and saute well.
5. Add roughly chopped green chilli and cook while stirring occasionally.
6. Add roasted peanuts and salt to taste.
7. Allow the mixture to cool completely and patiently crush in a mortar pestle.This can be done in a grinder by coarsely grinding the ingredients.
8. Thecha is ready.Store in in an air tight container and refrigerate
Serve this peppery tangy relish with Bhakri,paratha or dal chawal.
Once tried,you will ask for more.This is delicious and must have side dish in every indian thali.
An Indian based,one of the most likeable must have dish consists of chickpea or gram flour gravy,sour curd or buttermilk with fritters or pakodas dipped in it.Kadhi is cooked with or without fritters and it’s ingredients are adjusted accordingly with taste.The variants includes onion,ginger,tomatoes, jaggery,raw mangoes which I have seen some cooking along with and some without it.Fritters for kadhi also have several variants,they are prepared with besan alone,onions, potatoes or spinach added to the batter.
The seasoning consists of mustard seeds,jeera or cumin seeds, asafoetida or hing,curry leaves, Fenugreek or methi seeds,whole red chilli.The curd used for kadhi must be very sour for its tangy taste else the kadhi will not taste best.
In my village,kadi is served without mixing sour curd or Buttermilk but the flavour is retained in the dish by adding tangy Tomatoes and is served with hot Puris.It can be considered as mandatory dish at my home home place that is served on special occasions when no halwai is appointed.It is cooked in no time and requires no additional ingredients that needs to be arranged specially.It is known as khaata at my homeplace.My mom used Fenugreek tadka for tempering in her kadhi.
Tips for enhancing taste
Sour curd is a must for tangy taste in Punjabi Kadhi
The pakodas or fritters should not be crispy but soft
I personally add sliced onions and ajwain to pakodas for better taste
Add a pinch of sodium bicarbonate in pakoras,makes the pakoras light and fluffy.
Add full red chilli in tempering.Hot fat has an amazing ability to extract and retain the essence, aroma and flavor of spices and herbs and then carry this essence with it when it is added to a dish.
Add lots of water in besan dahi batter so the kadhi is not so thick.
Stir the curd besan water mix continuously until there comes first boil to the kadhi.This way the kadi will not split.
Ingredients
💜🖤For Kadhi
5 tbsp besan
½ tsp turmeric
1 tsp salt
1 cup curd / yogurt, sour
5 cup water
🖤💜For Tempering
1 tbsp ghee / oil/butter
1 tsp cumin / jeera
1 dried red chilli, broken
½ tsp kashmiri red chilli powder
½ tsp methi / fenugreek
pinch hing / asafoetida
5-6 curry leaves
1 tsp mustard seeds
1 onion, sliced
1 chilli, slit
2 tbsp coriander, finely chopped
🖤💜For onion pakora
2 onion, roughly chopped
¼ tsp ajwain / carom seeds
¼ tsp turmeric
1 cup besan / gram flour
½ tsp salt
2 tbsp curd
¼ tsp baking soda
oil, for frying
Follow simple steps
1.Firstly, in a large bowl take 5 tbsp besan, ½ tsp turmeric, 1 tsp salt and 1 cup curd. Mix well forming a smooth paste
2. Heat a large kadhai and pour this besan curd mixture into it adding 4 cups of water to the mix.
3. Now half cover the kadai and simmer for 30 minutes. Stir in between to prevent from burning. add 1 cup water or as required and adjust the consistency. kadhi is ready, keep aside
4. In a small bowl take all the ingredients for pakora,add a pinch soda,water and make smooth batter for pakora.
5.Fry the pakoras until it turns golden brown.drain off the pakoda onto the kitchen paper to absorb excess oil.
6. Drop in prepared onion pakora into the kadhi. simmer for a minute or until the pakoda absorbs kadhi.
7. Prepare the tempering by heating 1 tbsp ghee or oil. add 1 tsp cumin, 1 dried red chilli, mustard seeds,curry leaves,onion,green chilli,½ tsp chilli powder.
8. Pour the tempering over kadhi and add 2 tbsp coriander. mix well. Finally, enjoy kadhi pakora with jeera rice or steamed rice.
Kadhi can be enjoyed anytime irrespective of season and is enjoyed by majority of members in family.Serve hot with steam rice,roti,paratha.I can eat this complete bowl with spoonful in a single go.
Eggplant or Brinjal or baingan is commonly eaten vegetables in indian diet.It is cooked in variety of ways and they are available in various forms in market.Usually cooked with spices added to onion and Tomato mix.
At my homeplace, parents kept their weekend for growing some veggies at our kitchen garden and eggplant was one of them.Maa Paa sowed small plants in soil and nurtured those like thier babies.when the plants started laying fruits,fresh brinjals were plucked and mother used to cook bharwa Baigan by grinding the spices on silbatta.I think it is because of the fresh and best breed grown in our own place, eggplants are one of my favourite vegetables.
Choose eggplants that are firm and heavy for their size. Their skin should be smooth and shiny, and their color, whether it be purple, white or green, should be vivid.They should be free of discoloration, scars, and bruises, which usually indicate that the flesh beneath has become damaged and possibly decayed.The stem and cap, on either end of the eggplant, should be bright green in color. As you would with other fruits and vegetables, avoid purchasing eggplant that has been waxed.
Benefits of eggplant
1.Prevents anaemia
2.Increases brain function
3.Prevents cancer
4.Improves heart health
5.Great source of vitamins and minerals
This recipe uses a hint of peanuts,roasted whole spices and powdered spices.Gravy consists of onion ginger garlic and tomatoes cooked with spices thereby giving eggplants a fingerlicking taste.
🍆350 gm small brinjal / eggplant 🍆3 tbsp oil 🍆1 tsp cumin / jeera 🍆pinch hing / asafoetidapinch 🍆1 onion, finely chopped1 onion 🍆1 tsp ginger garlic paste 🍆½ tsp turmeric 🍆½ tsp kashmiri red chilli powder 🍆½ tsp garam masala 🍆2 cup tomato chopped 🍆½ tsp salt 🍆½ cup water 🍆Finely chopped coriander for garnishing
Follow simple steps
1.Wash,clean and cut the brinjals in x-shape without taking off the stalk.
2.Prepare masala powder by roasting 2 tbsp peanuts until it turns crisp and roasting Panchforan along with peanuts,roast on low flame until spices turn aromatic. cool completely and transfer to mixi.
3.Add red chilli powder, turmeric, coriander powder,2-3 cloves of garlic, a green chilli,salt and amchoor.Blend to a fine powder without adding any water.
4.Now stuff in prepared masala powder to brinjal. keep aside.
5.In a large kadai, heat 3 tbsp oil and add in stuffed brinjal and saute for a minute.
6.Cover and cook on low flame for 10 minutes or until its half cooked. once the brinjal in half cooked, keep aside.
7.In the same oil, add 1 onion, 1 tsp ginger garlic paste and saute well.
8.keeping the flame on low, add tomatoes, ½ tsp turmeric, ½ tsp chilli powder and ½ tsp garam masala. saute until spices turn aromatic.
9.cover and cook until oil separates from sides.
10.Now add in fried brinjal and add ½ tsp salt. mix gently.Pour in ½ cup water and mix gently.Cover and simmer for 10 minutes, or until brinjal is cooked completely.
11.Finally, add 2 tbsp coriander and enjoy bharwa baingan with roti or rice.
Despite being turned away bitter, pungent taste karela has managed to stay as an indispensable vegetable in the Indian cuisine and is one of the healthiest vegetables in the entire food kingdom.It is full of nutritional and medicinal properties that helps keep us away from many diseases.
No doubt for kids it is still a nightmare and torture from their parents as have immense hate for karela.Parents do find it challenging to feed karela to their young ones,but must try hard to nourish them with beneficial green veggies.
Benefits of Karela
Healthy eyes
Blood purifier
Energizes the body
Heals wounds
Aids in weight loss
Fights cancer
Cleanser for liver
Good for heart
Ingredients
🥔🧅250gm Karela
🥔🧅2 medium sized onion sliced
🥔🧅2 medium sized potatoes
🥔🧅1 teaspoon turmeric powder
🥔🧅1 teaspoon red chilli powder
🥔🧅1 teaspoon coriander powder
🥔🧅1/2 teaspoon cumin seeds
🥔🧅Salt to taste
Follow simple steps
1.Wash karelas and cut them into round shape or shape of your choice.
2.Sprinkle some salt and turmeric powder all over the karelas.Let it sit for couple of hours.
3.Squeeze the karela and wash them into running water to avoid excess salt.
4.Take potatoes and dice them and keep both karelas and potatoes aside.
5.Heat mustardoil in a kadhai and add cumin seeds.
6.Add the diced potatoes and karela in the kadhai and stir well.Add salt to taste.
7.keep mixing at intervals until the veggies are cooked well.Once cooked,take out the karelas and potatoes and keep aside.
8.In the same kadhai heat mustard oil and then add sliced onions and slit green chillies
9.To the kadhai add red chilli powder, coriander powder and a pinch of salt and cook until the onions are done
10.Add the fried karelas and potatoes and give it a good mix, cover with a lid and let it cook for 5 minutes.
11.Serve hot with roti/ paratha
Although it is completely an exilir potion vegetarian diet but also advisable to take it in moderation.
It can cause severe stomach pain and diarrhea
Pregnant women in the early months are restricted from consuming bitter gourd as it may induce contractions and lead to vaginal bleeding and abortion.
Also seek the advice of your doctor if you are on high dosage of diabetic medication as it can interfere with medicines and cause hypoglycemia or low blood sugars.
If you had a recent surgery, recovering from fever,talk to your doctor if you can eat Karela.
The very first virtual image that hits mind when it comes to choice of fast or vrat during hindu religious occasions is SABUDANA KHICHDI.It is considered as popular comfort foods in india and is eaten throughout the year.
Saabudana Khichdi is served as street food in many parts of the country like Indore,pune,Bhopal,Mumbai.The mesmerizing scent of cooking khichdi on streets attracts the wanderers around and it becomes a must stop shop for die hard fans like me.
It goes back to my childhood memories when I used to cook sabudana khichdi of my own when I was in my primary school.I tested and took trials of my self discovered recipe and always felt delighted and pleasure when served my siblings.
Ingredients
🥜🍴2cups Sabudana before soaking 🥜🍴2 cups water 🥜🍴2 tablespoon oil 🥜🍴1 teaspoon cumin seeds 🥜🍴3-4 curry leaves 🥜🍴4 green chillies finely chopped * 🥜🍴2 medium sized bolied potatoes peeled and roughly mashed 2 cups approx 🥜🍴½ cup roughly crushed roasted peanuts 🥜🍴Salt to taste sendha namak for upvaas 🥜🍴1 tablespoon Lemon juice 🥜🍴1 teaspoon freshly ground black pepper 🥜🍴 ½ teaspoon red chilli flakes 🥜🍴1 teaspoon amchoor 🥜🍴Fistful of Chopped cilantro (optional) 🥜🍴Few roasted peanuts for garnishing
Follow simple steps for quick recipe
1.Place Sabudana in a colander .Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
2.soak sabudana by adding just enough water to cover them.Soak sabudana for about 3 hours.The tapioca pearls fluff up after soaking.Drain off excess water and spread the pearls on a clean cloth for about half an hour(this is secret tip for nonsticky Khichdi)
3.Assemble the ingredients all together for ease of reach during cooking.
4.Add oil to a heavy bottom kadhai or pan .Once warm , add the cumin seeds.Now add in the curry leaves , chopped chilies and cook for a minute more.
5.Add in the mashed potatoes,black pepper,red chilli flakes,sendha namak,amchoor,crushed peanuts and give it a good mix.
6.Now add sabudana to the pan , mix everything well and cook until the sabudana are a bit translucent and well coated.
7.Add lemon juice and stir well.
8.Keep stirring occasionally.Taste test and adjust the seasoning if needed .Add in lots of chopped cilantro(I didn’t add though) and more peanuts.serve hot with yoghurt.
Health benefits of Saabudana khichdi
🍚One of the energy providing source.Topmost reason why people eat this dish during fasting on Navratri is that it loads you with instant energy.
🍚It helps to prevent digestion issues, relieves gas and constipation.It contains a good amount of dietary fibre that also helps to rebalance the healthy gut bacteria.
🍚Sabudana is very low in cholesterol so one can have a guilt free bowl of the dish.
🍚Sabudana is a rich source of vitamin b6 and folate, that helps in proper development of the fetus and fights birth detects.
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